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Unread 11-02-2008, 10:40 AM   #1
Iron Mike
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Default How long do I let wood season?

Hello all.

I picked up some apple wood this spring that a neighbor of mine trimmed off his tree. Some of my other neighbor's have pear, cherry and grape vines.

The question is, how long should I let these woods season before they are usable for the smoker?

Any feedback will be greatly appreciated!
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Unread 11-02-2008, 10:57 AM   #2
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When I use to season fresh-cut wood, I would season fruitwood for 3 or 4 months, not nearly as long as I would season hickory or oak.
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Unread 11-02-2008, 11:05 AM   #3
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Take 2 pieces and knock them together.
It should have a dull thud, sounds like a broken bat, thats when they're good!

Hardwoods usually 6 months.
Fruit woods dry faster.
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Unread 11-02-2008, 12:28 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
Take 2 pieces and knock them together.
It should have a dull thud, sounds like a broken bat, thats when they're good!

Hardwoods usually 6 months.
Fruit woods dry faster.
yeah.. what he said !!

Keep them off the ground too.
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Unread 11-02-2008, 04:23 PM   #5
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Let them season for 3 years. Fruit wood 6 mos. in a completely dry space.
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Unread 11-02-2008, 05:49 PM   #6
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I say about 6 months the stuff I use have ben kiln dried
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Unread 11-02-2008, 07:16 PM   #7
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1 year per inch thick
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Unread 11-02-2008, 09:24 PM   #8
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I like my wood as fresh as I can get it. I try to have it all used up in less than 6 months so never buy or cut very much at a time. Thing to remember though is I use it sparingly when it is still green and a little more the older it gets.
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Unread 11-02-2008, 09:28 PM   #9
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Holy carp! There is a wide range of answers here.
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Unread 11-02-2008, 09:28 PM   #10
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Quote:
Originally Posted by gotwood View Post
1 year per inch thick
Wow, I have several chunks of maple out there that are close
to 30" in diameter and about 20 inches long.........

Guess I will won't be using them till I'm in my 70's!!
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Unread 11-02-2008, 09:31 PM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
Take 2 pieces and knock them together.
It should have a dull thud, sounds like a broken bat, thats when they're good!

Hardwoods usually 6 months.
Fruit woods dry faster.
I'm with Steve on this one.
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Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
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[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


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Unread 11-03-2008, 07:59 AM   #12
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Quote:
Originally Posted by gotwood View Post
1 year per inch thick
Wrong kinda wood.......
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Unread 11-03-2008, 08:09 AM   #13
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I think it all depends on the type of wood and whether it is split or not but all in all I would say one season is appropriate, that is what all of the pre-sacked wood is.
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Unread 11-03-2008, 09:45 AM   #14
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Mike:

I harvest Bradford pear all the time. The first thing I do is cut, split & chunk into final size for smoker. That way, its dry enough in about 3 months.
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